We had a bottle of Tignanello at a restaurant yesterday and it was the first time I tried this wine. I was really excited because it is such a famous wine.
We gave it a short 40 minute decant before dinner.
Notes:
"A lot of fruit on the nose, very ripe. Plums, blackberries, cassis on the front and the notes of wood, leather take a backseat. Tannins give the wine a very good structure.
A bit primary for my taste. Nonetheless, an excellent wine, 92-93 with upside potential."
I must say, given the grape varieties, I was surprised by this ripe and almost jammy nature of this wine. I would drink it again anytime, but I am not sure about the price tag.
How did the decanting work? Did it take that long between ordering the wine and your entrees arriving, or did you call ahead?
We ordered two wines after arriving at the restaurant. We had the white wine with the starters and the Tig with the main course. A short decant like this makes only a small difference, but does not hurt with a young wine like this.
Calling ahead would have been possible as well, I guess.
I'll bite. Which white? LOL
It was a Bernhard Huber Chardonnay. A very famous producer around here. I don't remember which one exactly, but I do remember that it was too reductive for my taste.